Ingredients

For the spice blend:

• 1/4 cup kosher salt
• 1/4 cup light brown sugar, packed
• 3 tablespoons sweet paprika or smoked sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon mustard seed
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons dried oregano
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon ground cinnamon

For the braised beef:

• 1 beef brisket (5-6 pounds), trimmed so that there is no more than 1/8-inch fat on top
• Freshly ground pepper
• 1/4 cup olive oil or vegetable oil
• 4 cloves garlic, chopped
• 2-3 stalks celery, chopped
• 2 carrots, chopped
• 1 large or 2 medium onions, chopped
• Kosher salt
• 2 tablespoons pureed seeded chipotle in adobo
• 2 tablespoons tomato paste
• 1 bottle Mexican beer, such as Negra Modelo
• 2 cups beef stock
• 1 can tomato puree (32 ounces)
• 1 package buttermilk biscuit mix

For the apple-cabbage slaw:

• 1/4 cup vegetable oil
• 3 tablespoons cider vinegar
• 2 tablespoons superfine sugar or 3 tablespoons honey
• Juice of 2 limes
• 1 green apple, peeled and grated
• 1 small red cabbage, finely shredded
• 1 red onion, grated
• Kosher salt and freshly ground pepper
• 1/2 cup fresh cilantro leaves

Description

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